Hangzhou Buddhist "roast goose" (Su shao'e) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 57) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MelMM on January 31, 2019

    12-25-2017 I've made this several times, and it always comes out great. It is important to buy the frozen tofu skins, and not the dehydrated ones. I've played around using different fillings, and different gravy, adapting it to fit an American Thanksgiving or Christmas menu. But I always follow the technique in this recipe, and it is perfect every time.

  • kitchen_chick on October 15, 2018

    I made the stuffed "roast duck" version. I've bought these pre-made in Asian grocery stores before, so I had an idea of what it is supposed to be like. That said, I found the recipe itself very tricky. My tofu sheets were not the same size and they were exceptionally fragile. There was no way I was going to be able to trim them in the described shape. Given their state, I pre-soaked them as I would other tofu skin products (hot water in a pan until very pliable) then made some decently wrapped "burrito" like logs. I only managed to half-fry them as they were starting to fall apart when I tried to flip them. Because I soaked them in water I had plenty of flavoring broth left over, so I brought the broth to a boil and added some potato starch slurry to thicken it a bit and poured that over the tofu. I gave it four stars for flavor as I adore tofu skins, but between the prep work, the steaming, and the frying this is not an easy dish for a weeknight.

  • krista_jo on October 16, 2016

    Made the stuffed version. Thought I understood the instructions but Must have done something wrong - the tofu was too chewy to eat.

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